Monkfish with dried cepe powder
Monkfish with dried cepe powder, butter poached lobster and apples
This week’s recipe is by Glenn Roach, Regional Executive Chef of the Surf & Turf restaurants situated in Macdonald Rusacks Hotel, St Andrews & Macdonald Holyrood Hotel, Edinburgh. The Surf & Turf concept will also be launching soon in the Macdonald Marine Hotel in North Berwick.
Monkfish Ingredients
- 1 monkfish
- 10ml grapessed oil
- 20g unsalted butter
- Squeeze of lemon juice
Method
- Pour grapeseed oil in a nonstick pan on a medium heat
- Place monkfish in pan once oil is hot
- Add butter and cook for 5-7 minutes
- Squeeze lemon juice and remove from heat
Cepe Powder Ingredients
- 200g cepe mushroom
- 4g salt
Method
- Dry cepe mushrooms in a dehydrator or in a warm and dry oven for 12 hours
- Blend mushrooms to a fine powder in a food processer with salt
Lemon Puree Ingredients
- 200g lemon rind
- 500g sugar
- 3g turmeric
Method
- Zest lemons until the rind measures 200g
- In a pan add lemon rind, turmeric and sugar and bring to the boil, reduce sugar to 100g
- Blend until smooth in a powerful food processor
- Add a squeeze of lemon juice from leftover lemons
- Place mixture into a squeeze sauce bottle
Herb oil Ingredients
- Fresh herbs (any combination, only leaves)
- 1 cup of canola oil or grapeseed oil
- 3 cups of water
- Ice
Method
- Add ice and water to a bowl to form an ice bath, set aside
- Boil a medium-sized pot of water over a high heat
- Once boiling add fresh herbs and cook for 20 seconds
- Quickly transfer herbs from boiling water to ice bath
- Remove herbs and squeeze as much excess water from the herbs as possible
- Transferred squeezed herbs to a high-powered blender
- Add oil and blend on highest speed for 2-3 minutes
- Once blended, the herb oil should feel warm and have a little steam
- Line a fine strainer with cheesecloth and place on top of a mixing bowl
- Pour blended mixture through the strainer, allow the oil to drain naturally, this step can take up to 30 minutes
- Once finished, store in a small container and keep refrigerated
Poached Lobster Ingredients
- Lobsters (400g)
- 6 sprigs of fresh tarragon
- 10g of butter
- 4 garlic cloves
- Olive Oil
Method
- Place the tails into the boiling water (for about 30 seconds until the shell starts to turn red and the tail turns up)
- Remove tails and plunge straight into iced water
- Put the claws in the water and re-boil
- Leave them to cool in the liquid
- Remove the tail meat from the shell and place in the refrigerator
- Crush the lobster bones.
- Put the pan with the sweated vegetables back on the stove and heat up
- Add the lobster shells and cook until the protein has started to set
- In a pan melt butter, along with garlic and tarragon and finish lobster protein with the melted butter
Apple Ingredients
- 1 x Granny smith apple
- Lemon juice 10ml
Method
- Peel and dice apple
- Add lemon juice and cover in water
Assembly
- Add your lemon purée to the bottom of the plate
- Allow cooked fish to rest and then place on to the middle of the plate
- Using fine sieve lightly dust your cepe powder
- Add the poached lobster on top of the monkfish and finish with herb oil
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